|1 lb. (454g)||fettucine or pappardelle pasta|
|8 tbsp. (113g)||Plugrá® Premium Butter, salted, divided|
|2 lbs. (908g)||butternut squash, peeled and seed and cut into ½-inch dice|
|Salt and freshly ground black pepper, to taste|
|6-oz. (170g)||bag baby spinach, optional|
|½ cup (56g)||pecans, toasted and chopped|
|¼ cup (7g)||loosely packed, coarsely chopped sage leaves|
|½ cup (56g)||shredded Parmesan cheese|
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat until hot. Add the pecans and sage and cook for 2 to 3 minutes or until the sage is crisp and the pecans have toasted. Transfer to a small bowl; set aside.
Add the 3 more tablespoons of butter and squash to the skillet and cook, stirring occasionally until the squash is browned and tender, about 10 minutes.
Drain the pasta and returned it to the cooking pot. Top with the spinach, the cooked squash, nuts and sage.
Add the remaining 3 tbsp. butter to the skillet. Heat over medium heat stirring occasionally, until it has browned and has a nutty aroma. Butter will go from browned to burned quickly so watch this step carefully. Use a rubber spatula to transfer all of the butter from the skillet to the pasta mixture. Toss and top with shredded Parmesan cheese before serving.